6. You are at a higher risk of inflammation
Microwaved food contributes to increased inflammation in the body, due to the formation of advanced glycation end-products (AGEs), which are compounds formed when food is exposed to high temperatures. AGEs are dangerous because they can accumulate in your organs and tissues, leading to inflammation.
Even though these compounds are not exclusive to microwaving, they are a result of heating food at high temperatures, such as frying, grilling, or roasting. To avoid generating high levels of AGEs, you can opt for boiling, steaming, and slow-cooking because they are excellent alternatives that also maintain food’s natural nutrients.
